So Delicious- Thai Coconut Soup

Ok, so this is a little bit unusual. I an not much of a Thai eater, but I bought a can of light coconut milk from Trader Joes a while back, and I was itching to try it out. The soup is very rich, even using light coconut instead of the regular. Also, this recipe is vegan so if you are looking for good Lenten recipes (I can't believe that it is coming so soon, where has the Epiphany season gone!), then this will work. I am gathering up recipes and will post more throughout Lent.

To make it easier, you can buy canned butternut squash and use that in place of the whole squash. I served it with some rolls, but people who actually know Thai food could probably suggest somehting better. :)

Ingredients

• 1 butternut squash, peeled, deseeded and cut into chunks
• 1 red onion, chopped
• 1 teaspoon curry powder
• 1 (13 1/2 ounce) can coconut milk (can use TJ's light coconut milk)
• 1 cup vegetable (or chicken) stock
• 1 tablespoon olive oil
• salt and pepper

Directions

1. Heat the olive oil in a heavy based pan and cook the onion until soft.

2. Add the stock, butternut squash and curry powder to taste- as spicy as you like!

3. Bring to the boil and then cover and simmer until the squash is tender.

4. Once the squash is cooked, stir in the coconut milk.

5. If desired, pour into a food process/liquidiser and blend until smooth.

6. Return to the pan and warm through.

7. Season to taste and serve.